Homemade ice cream can be as simple as whipping up a smoothie. This recipe for no-churn strawberry ice cream is a favorite because you dump everything into a blender and then transfer the mixture into the freezer - no ice cream maker required. If you are feeling inclined to mix in other flavors, you could swirl in some strawberry jam and marshmallow fluff or substitute the semi-sweet chocolate chips for white chocolate chips. I like to top my ice cream with buttered crushed graham cracker crumbs to give the effect of a strawberry cheesecake frozen concoction.

No-Churn Strawberry Ice Cream with Mini Chocolate Chips

Ingredients:

6 cups frozen strawberries

1 14 oz. can sweetened condensed milk

1/3 cup heavy whipping cream

1 tbsp strawberry flavored gelatin

3/4 cup mini semi-sweet chocolate chips

Directions:

Step 1: Combine gelatin and heavy cream into a small bowl. Mix ingredients until they are well incorporated.

Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture. Blend the mixture until smooth.

Step 3: Pour the mixture through a fine mesh sieve into a freezer safe container. This will help catch any seeds or large pieces of strawberry. Fold in the mini chocolate chips and place into the freezer for at least 8 hours.